Vegan tamale pie

Fun vegan Mexican meal

Tender cornbread studded with sweet corn kernels baked on top of spicy vegetables and black beans makes for a fun vegan Mexican meal that deliciously serves a small crowd. Consider it for your next family get-together or as a game-day eat for the Super Bowl.

Vegan tamale pie recipe

Serves 6-8

Ingredients:

2 tablespoons olive oil

1 onion, diced

1 pound mushrooms, sliced

1 red bell pepper, seeded and diced

1 yellow bell pepper, seeded and diced

3 cloves garlic, minced

1 to 2 tablespoons chipotle in adobo sauce, chipotles minced

1 (15 ounce) can fire-roasted diced tomatoes

1 (15 ounce) can black beans, rinsed and drained

1/4 cup cilantro, finely chopped

1 cup coarse-ground cornmeal

4 cups water

1 teaspoon salt

Freshly ground black pepper to taste

1 teaspoon smoked paprika

1 cup fresh or frozen (thawed) corn kernels

Directions:

Preheat the oven to 350 degrees F and grease an 11x7-inch baking dish.

Heat oil in a large skillet over medium-high heat. Add onion, mushrooms and peppers, and cook, stirring often, until the vegetables are softened.